Apple and honey cake
Serves 8-10
Ingredients
4 medium-sized apples, peeled, halved and cored
1 tsp lemon zest, set aside
1 Tbsp lemon juice
125g butter, softened
¼ cup sugar
¼ cup good quality honey
1 tsp vanilla extract
3 large eggs
¾ cup flour
2 tsp baking powder
Glaze
¼ cup honey
1 Tbsp lemon juice
Method
Preheat the oven to 170degC.
Grease a 18-20cm cake tin with butter and line with baking paper.
Prepare the apples first by peeling, halving and removing the core. I then score the top of the apples for decorative purposes.
Toss the apples through the first measure of lemon juice and set aside.
To make the cake, begin by creaming the butter, sugar and honey together until light and fluffy. Add the eggs one at a time, ensuring you beat well between each egg.
Fold through the sifted flour and baking powder until evenly mixed.
Pour into prepared baking tin and even the surface.
Place the apple halves, scored side up, evenly over the cake surface. Bake in preheated oven for 30 minutes or until a skewer inserted into the centre comes out clean.
Remove from oven and cool in cake tin for five minutes, then remove from tin and cool on wire rack.
Warm the honey and lemon juice together so the flavours combine and the honey is easy to glaze with. Glaze the apples and cake carefully with a pastry brush to finish off your cake beautifully.
• Alison Lambert is one of the demonstrators at the Otago Farmers Market in Dunedin on Saturday mornings.
